Sous Vide for Everybody
Our cookbook Sous Vide for Everybody demystifies this simple water-bath technique for cooking everything from eggs and meat to vegetables and desserts. While the method might be simple, our kitchen-tested recipes make all the difference when it comes to flavor and texture.Jack Bishop, Chief Creative Officer
83 Foolproof recipes
If cooking above 158°F/70°C, double bag your food in order to prevent any water leakage. High temperatures can weaken the plastic.
Cover your water bath with plastic wrap. It helps minimize evaporation, and helps keep the water temperature static.
It’s important to use high-quality zipper-lock freezer bags. Low-quality bags contain BPA, which is not safe for cooking.
You can sous vide in a Dutch oven, a large saucepan, a stock pot, or a large plastic container.